This week’s Thursday Tap™ will let you start at the finish line. It’s Avery Brewing‘s Samael’s Ale, an English barleywine that packs quite a punch at 15% ABV. A perfect summer brew, this oak-aged, strong English-style ale is brewed with Columbus, Fuggels hops and two-row barley with a super-caramelly malt finish. From the Avery Brewing website:
“Perhaps the least hoppy (sacrilege here at Avery!!) beer we’ve brewed, to accentuate the malt. The oak is very apparent in this rich and high gravity ale, adding additional depth and complexity with a woody and cask-like nose and a pronounced vanilla flavor on the palate.”
Jimmy is tapping at 5 p.m. and this rare keg is available while supplies last.
Zarela Martinez explains the Chihuahua method of cooking pork during this weekend's demo/class.
We have swine on our minds! After a colorful (and educational) pig butchering demo this weekend in celebration of Chihuahua Querida (a week-long celebration of the food and culture held in Chihuahua, Mexico), Chef Ian Kapitan (Alobar) broke down a Fossil Farms pig while Chef Zarela Martinez showed us how to make chorizo, carnitas, carne adobada, tamales, manteca, pickled pigs feet, and cueritos. Watch for tamales on the Jimmy’s No. 43 menu soon, accompanied by sauces such as red chili sauce and salsa verde and “masa” style tortillas from Tortilleria Nixtamal. We’re loving this basic Chihuahua ranch-style pig cooking!
The 10th Anniversary is traditionally symbolized with “tin,” but La Rullés decided to celebrate the brewery’s 10th Anniversary with a 10% ABV new brew. We just happen to have it as today’s Thursday Tap™! La Rullés La Grande 10 is a hybrid of two Belgian beer styles: triple and Saison. The main flavor derives from the esters of the yeast. Even though it is a strong triple, the alcohol is hidden. 100% Pilsner malt is used along with water from the Rulles forest. Warrior hops are added, and a bit of Simcoe hops. White candi sugar is added during the secondary fermentation.
So join us on a perfect summery day for this balanced (and rare) keg. Jimmy taps at 5 p.m. and it’s available while supplies last!
Four brewers joined us at the Ultimate Nøgne Ø Beer Night and Dinner, including Brewmaster Kjetil Jikiun: Giovanni from Del Ducato in Parma, Italy; Stephane from France’s Page 24; and Jimmy’s No. 43 favorite Chris Cuzme of Wandering Star. We expect the Mahr’s Beer Dinner to attract a similar group of luminaries.
At Jimmy’s No. 43, we are regularly scheduling various beer dinners featuring an array of menus (prix fixe, family-style, a la carte small plates) and dining arrangements (communal, private party in back room, reservation). In fact, we have several great dinners coming up, starting with tonight’s Sixpoint Prix Fixe dinner (if you don’t have tickets, you can still make a reservation for a 7 p.m. seating).
Then, next week Wednesday (5/30) we’ll be having a Sake tasting and Hiroshima-Style Okonomiyaki dinner hosted by PecoPeco. Chef Kazuko will be preparing a la carte okonomiyaki to be paired with the following sake:
Kikusui Funaguchi
Kikusui Perfect Snow
Dassai 50
Shirakabegura Tokubetsu Junma
Hakkaisan Honjozo
We also will have some great Japanese beers available, including some of our favorite brews from Hitachino.
Finally, we will have another of our “Ultimate” brewers’ dinners next month (with a very limited number of tickets for sale) with our Ültimate Mahrs Bräu Beer Night and Dinner featuring great Mahrs beers and reps from the brewery. Modeled on our successful Ultimate Nøgne Ø Beer Night and Dinner, we hope to offer an intimate gathering for brew lovers and brew makers to gather in the back room, enjoy beer and family-style German food offerings.
Be sure to make your dinner plans now, and join us soon!
You may have hear of Dieu du Ciel’s Rigor Mortis brand from Quebec, but maybe you have only tried them in the bottle or had a draft of the high-ABV and gold-medal-winning Quad for which they’re best known. This week’s Thursday Tap™ offers you a chance to try a lighter ale, the Dieu du Ciel Blonde Pale Ale, a 6% ABV abbey-style single with a flowery and fruity aroma with malty notes and a delicate hop bouquet. The flavor is slightly malty with notes of fruit as well as a soft bitterness in the finish.
Dieu du Ciel beers are produced using “top fermenting” yeast with a wide variety of flavor due to the range of yeast strains. The type of fermentation used in creating the Blonde Pale Ale produces fruity by-products (called esters). Usually only available in Montreal, this keg fits right into Jimmy’s No. 43 being “a friend to interesting and usual beers.” Jimmy will be tapping at 5 p.m. While supplies last!
This week’s Thursday Tap™ will let you start at the finish line. It’s Avery Brewing‘s Samael’s Ale, an English barleywine that packs quite a punch at 15% ABV. A perfect summer brew, this oak-aged, strong English-style ale is brewed with Columbus, Fuggels hops and two-row barley with a super-caramelly malt finish. From the Avery Brewing website:
